Sunbeam SK6450 Cookware User Manual


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15
• Cookfoodpiecesafewatatime.This
prevents lowering the oil temperature and
food from having a soggy crust.
• Drainthefoodonpapertowellingassoon
as it is removed from the oil.
• Alwaysallowtheoiltocoolbefore
removingfromthewok.
Steaming.
Steamed foods are tender and juicy retaining
most of their nutritional value. Most foods
respond well to steaming, especially fish and
seafood.Placefoodonthesteamingrack
providedandplaceinwokoversimmering
waterorstock.Coverwithwoklid.
Braising and Stewing.
Thewokcanbeusedtomakeyourfavourite
stews. The lid should be left on when
stewing.
Braising is a variation to stir-frying where
liquid is added at the end of stir-frying and
the ingredients are left to simmer, usually
uncovered.
Cooking with your WW8950 Ellise
®
Stainless Steel Wok
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